Lobster Ravioli Recipe

Lobster Ravioli Recipe ...a great Italian Pasta !

Ingredients:

• Ravioli Dough
• 1 lb. lobster meat
• 1/4 lb. fresh mushrooms
• 2-1/2 tsp. butter
• 1 tsp. mint shallots
• 2 cups light cream
• 2-1/2 tsp. flour
• 2 or 3 tsp. quality light sherry
• Salt & ground pepper to taste

Sauce:

• 2 cups light cream
• 2 tsp. butter
• 2 tsp. flour 1/2 oz. brandy
• 1/4 tsp. paprika
• Salt & pepper to taste

Cook Ravioli:

• 3 quart pot pinch of salt
• 2-1/2 quarts water
• dash of oil

Instructions:
Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms.
In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring contantly. Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on
a flat pan to cool.

Roll out 2 ravioli pasta sheets. Mark out 2 1/4" x 2 1/4" squares. Add 3/4 tsp. of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking).

Sauce:
Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler.
Cook Ravioli:
Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer.
Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley. ...the lobster ravioli recipe is ready to serve....enjoy !
lobster-shrimp-ravioli-with-basil-sauce.

Lobster Fettuccine Recipe

Lobster Fettuccine Recipe

Ingredients:

• 4 ounces raw lobster meat
• 1 tablespoon olive oil
• 1 tablespoon fresh garlic
• 1 tablespoon fresh julienne basil
• 1/4 cup Asiago or Parmesan cheese
• 8 ounces heavy cream
• 6 ounces cooked fettuccini
• 1/4 cup finely diced red and green bell peppers
• 1/4 cup finely diced red onion
• 2 ounces white wine

INSTRUCTIONS:

Heat olive oil in a 10-inch sauté skillet. Quickly sauté lobster meat and remove from skillet. Add white wine. Add fresh garlic, basil, heavy cream (whipping cream). Reduce over high heat until
sauce begins to thicken.
Add cheese, peppers and lobster meat. Toss with fettuccini and serve topped with chopped parsley and grated Parmesan cheese. The lobster ravioli recipe is ready to serve...enjoy !
lobster-shrimp-ravioli-with-basil-sauce

Florentyna's Black & White Lobster Ravioli

Florentyna's Black & White Lobster Ravioli Recipe

Ingredients:

• 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
• 1/4 ounce white wine
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 ounces Roma tomatoes, diced
• 1 ounce white pearl onions, diced
• 1 ounce shallots
• 1 tablespoon tarragon
• 1/2 pound Florentyna's Black & White Langostino (lobster) ravioli

INSTRUCTIONS:

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes.
Simmer for 3 minutes, and stir to blend while bringing to a boil.
Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over.
The Lobster ravioli recipe of Florentyna is ready to serve....amazing !
lobster-ravioli-recipe.

Alfredo's Pink Lobster Ravioli Sauce Recipe

Alfredo's Pink Lobster ravioli Sauce Recipe...a great lobster ravioli recipe ....try this one !

Ingredients:

• 1 pound lobster ravioli (boiled per instructions)
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic -- chopped
• 1/2 cup dry white wine
• 1/2 pint heavy cream
• 1 medium tomato -- chopped
• 1 lobster, meat only
• Salt and pepper
• Crushed red pepper

INSTRUCTIONS:

Warm olive oil in large skillet over low heat. Add garlic and saute until translucent. Add lobster meat and cook until it loses its color. Add wine, and heat until it evaporates. Add cream, turn up
heat and let it come to a boil (about 1 minute). Add tomato and let simmer over low heat for 5 minutes.
Add salt, pepper and crushed red pepper flakes to taste. The lobster ravioli recipe of Alfredo is ready...enjoy the feast...Nice !

lobster-ravioli-recipe.

LOBSTER RAVIOLI RECIPE

LOBSTER RAVIOLI RECIPE...try this great lobster ravioli recipe....!

Ingredients

* 1 (750-milliliter) bottle dry white wine
* 3 cloves garlic, crushed and roughly chopped, plus 2 cloves garlic, chopped
* 2 tablespoons chopped shallots
* 1 cup fat-free half-and-half
* 1 1/2 cups yogurt cheese, divided, recipe follows
* 1 (8-ounce) lobster tail
* 1/2 lemon
* 2 tablespoons pine nuts, toasted
* 2 tablespoons chopped fresh basil, plus additional minced fresh basil for garnish
* 1 egg, beaten
* 24 (4-inch square) wonton wrappers
* 1/4 cup finely grated Parmesan, for garnish

INSTRUCTIONS

Pour bottle of wine into a non-reactive saucepan. Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil.
Reduce heat to a simmer and cook until liquid is reduced to 1 cup.
Strain through a fine strainer into another non-reactive saucepan.
Add the half-and-half and simmer until thick; do not let boil. Whisk in 1 cup of the yogurt cheese to thicken. Simmer until just heated through and then remove from heat and keep warm.
Preheat the broiler.
Split the lobster tail lengthwise and then sprinkle with lemon juice. Place under the broiler and cook until done, about 5 minutes.

Let cool. Remove from shell then slice into 1/4-inch circles. Set aside.
In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth. Fold the pesto into the remaining 1/2 cup yogurt cheese. Arrange 4 wonton wrappers on a sheet tray.
Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg. Top with another wonton and press firmly with a fork all the way around edges. Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.

In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes. Ravioli are done when they rise to the top. Remove ravioli with a slotted spoon and toss with the sauce. Sprinkle with Parmesan and minced basil. The lobster ravioli recipe is ready to serve...enjoy the ravioli ! Great taste !

shrimp-lobster-ravioli.

LOBSTER RAVIOLI RECIPE

LOBSTER RAVIOLI RECIPE

Ingredients

* 1 (750-milliliter) bottle dry white wine
* 3 cloves garlic, crushed and roughly chopped, plus 2 cloves garlic, chopped
* 2 tablespoons chopped shallots
* 1 cup fat-free half-and-half
* 1 1/2 cups yogurt cheese, divided, recipe follows
* 1 (8-ounce) lobster tail
* 1/2 lemon
* 2 tablespoons pine nuts, toasted
* 2 tablespoons chopped fresh basil, plus additional minced fresh basil for garnish
* 1 egg, beaten
* 24 (4-inch square) wonton wrappers
* 1/4 cup finely grated Parmesan, for garnish

INSTRUCTIONS

Pour bottle of wine into a non-reactive saucepan. Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil.
Reduce heat to a simmer and cook until liquid is reduced to 1 cup.
Strain through a fine strainer into another non-reactive saucepan.
Add the half-and-half and simmer until thick; do not let boil. Whisk in 1 cup of the yogurt cheese to thicken. Simmer until just heated through and then remove from heat and keep warm.
Preheat the broiler.
Split the lobster tail lengthwise and then sprinkle with lemon juice. Place under the broiler and cook until done, about 5 minutes.

Let cool. Remove from shell then slice into 1/4-inch circles. Set aside.
In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth. Fold the pesto into the remaining 1/2 cup yogurt cheese. Arrange 4 wonton wrappers on a sheet tray. Place 1 circle of lobster on each wonton
and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg. Top with another wonton and press firmly with a fork all the way around edges. Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.

In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes. Ravioli are done when they rise to the top. Remove ravioli with a slotted spoon and toss with the sauce. Sprinkle with Parmesan and minced basil. The Lobster Ravioli recipe is ready...enjoy it !
shrimp-lobster-ravioli.

Raviolis of Maine Lobster with White Truffle Sauce

Raviolis of Maine Lobster with White Truffle Sauce..another amazing lobster ravioli recipe to try. Great one !

INGREDIENTS
FILLING

• 2 oz White truffle butter
• 2 Live lobsters -; (1 lb ea)
• 1 ds Lemon juice
• 1 ts Chopped fresh tarragon
• 1 ds Hot pepper sauce

STOCK

• 1 ds Worcestershire sauce
• Lobster shells from above
• Salt; to taste
• 1 Carrot
• Freshly-ground black pepper;
• 1 Celery stalk

EGG WASH

• 1 sm Onion; peeled
• 1 Egg yolk
• 2 tb Tomato paste
• 1 tb Milk
• 2 Garlic cloves; peeled

PASTA

• Water; to cover
• 4 Fresh pasta sheets; 18"

SAUCE GARNISH

• 1/2 c White wine
• 2 tb Caviar or flying fish roe
• 1 c Chicken stock
• 1 tb Chopped chives
• 2 c Heavy cream

INSTRUCTIONS
Boil lobsters in lightly salted boiling water for 10 to 12 minutes. Remove and cool in cold water. Remove meat from shells and chop into small diced pieces, set aside. Rinse the lobster bodies (from above) under running water to remove the green tomalley. Combine with the vegetables, tomato paste, and garlic in a small stock pot. Cover with cold water (just enough to cover shells and vegetables). Bring to a boil, then simmer for 2 hours. When done, strain, then reduce over
medium-high heat until thick and dark (watch it carefully, as you get near the end). You should have about 1/2 cup liquid.
Set aside. While the stock is cooking, prepare the sauce. Heat the wine and chicken stock together. Bring to a boil, then reduce until almost dry (about 1/4 cup). Add heavy cream,
reduce by 1/2 then add the truffle butter with a whisk until well incorporated. Finish with a dash of lemon juice, Worcestershire sauce, hot pepper sauce and salt and pepper.
Keep warm until ready to use. Combine the chopped lobster meat, the tarragon and the lobster stock. Mix well, add salt and pepper to taste. Whisk together the egg yolk and milk for the eggwash. Lay out the pasta sheets and brush with the egg wash. Divide the lobster filling evenly into 32 parts and place it onto the sheets in rows 6 inches long by 3 inches wide, to make 32 pieces. Cut with a round or scalloped edge cutter and place on a tray covered with parchment paper and dusted with cornmeal. Pinch the edges of the ravioli together to seal them well or you can use a ravioli tray to make them.

You can make the raviolis ahead of time and freeze them, or use them fresh. Cook the raviolis in boiling, lightly-salted water, about 5 to 10 minutes, until pasta is al dente. Drain. Toss with the truffle sauce, serve in bowls, and garnish with a sprinkle of caviar and chopped chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of the sauce
The Lobster Ravioli recipe is ready to serve...nice taste ! Enjoy it !

lobster-ravioli-with-vanilla-butter.